Prick the sweet potato with a fork and bake in the oven for 1 hour, or cook in microwave on high for 8 minutes.

Combine the cinnamon, allspice, flour, baking powder, and salt in a food processor.Â Add the margarine, and pulse 6 or 7 times, until slightly crumbly.Â Or cut together in a bowl with two forks or a pastry cutter.

Add 3/4 cup of the baked sweet potato meat and mix until crumbly.

Add the milk a Tablespoon at a time until a soft, kneadable dough is formed.Â You may not use all the milk, depending on the humidity.

Place the dough on a lightly floured board, and knead for about 30 seconds. Roll out to 1/2-inch thickness and cut 12 rounds using a 1-1/2-inch biscuit cutter.Â Reshape and reroll the dough as necessary, but try not to overwork it.

Lay the rounds of dough on the prepared pan and bake for 10 to 12 minutes, or until the tops are lightly browned.